Description

A comforting, rustic dessert featuring juicy fresh peaches and a rich caramel topping, elevated by the nutty depth of brown butter. This one-bowl cake is easy to make, looks impressive, and tastes even better the next day.

Ingredients

Scale

1 cup (226g) unsalted butter
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (200g) granulated sugar
4–5 medium fresh peaches (about 1.5 lbs / 680g), peeled and sliced
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120g) sour cream

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
Melt butter in a small saucepan over medium heat. Stir constantly until it foams, then subsides with brown specks and a nutty aroma (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 5 minutes.
Pour granulated sugar into the prepared springform pan, tilting to spread evenly across the bottom.
Peel and slice the peaches. Arrange them neatly over the sugar in the pan, covering the bottom completely.
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk eggs, vanilla, and sour cream.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix. Fold in the cooled brown butter last.
Pour batter over the peaches, spreading gently to cover them. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes. Run a knife around the edge, place a serving plate upside down over the pan, and carefully flip. Lift off the pan and let cool completely before slicing.

Notes

The cake tastes better the next day as the caramel soaks into the crumb. Store leftovers in an airtight container at room temperature for up to 4 days. Do not refrigerate as it dries out the cake. If using frozen peaches, thaw and drain well to prevent sogginess.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 120
Fat: 18
Saturated Fat: 11
Carbohydrates: 52
Fiber: 3
Protein: 5

Keywords: peach upside-down cake, brown butter cake, summer dessert, fresh peaches, easy baking, one-bowl cake